Kidspot Kitchen Weekly

Chicken and asparagus pasta bake recipe

Tinned asparagus makes this pasta bake a real treat. Combined with the flavours of BBQ chicken, red pepper and celery in a sour cream sauce, this cheesy pasta bake is destined to become a real family favourite.

Method:

Bring a large saucepan of water up to the boil and cook the pasta according to the packet’s instructions. When cooked, drain, cover and set aside.

Meanwhile, heat the oil in a frying pan. Add the onion and cook for a minute.

Add the chicken, red pepper, celery and chicken stock. Bring to the boil.

Turn down to a simmer and add the sour cream and asparagus. Mix through and cook until heated through.

In a deep baking dish, place half the cooked pasta in the bottom. Pour half the chicken mixture across the top. Repeat with the remaining pasta and sauce.

Scatter the breadcrumbs and cheese across the top and place in the oven for 30 minutes or until the top is golden brown.

Notes:

When I first made this recipe many years ago, I thought it was the last word in fancy. Having rediscovered it again, I realise that it falls into the ‘comforting’ category. What’s not to love about a pasta bake?!

You could add other vegetables to the recipes but I think the crunch that comes with the celery and red pepper is fantastic.

I love the added crunch that comes with the breadcrumb topping, but if you find yourself without breadcrumbs handy, you could certainly make do with cheese only!

This recipe was created by Ella Walsh for Kidspot, Australia’s best recipe finder.